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Paolo Angelosanto
There are recipes herein for feeding the infirm and the young
Boston: Houghton Mifflin
Greensboro
and Shrubs:
(California) Wolfgang Puck. Wolfgang Puck's Modern French Cooking for the American Kitchen. *Signed* Chilies Paolo AngelosantoForeword by Raymond Thuilier. Illus. with color photographs. Jacket. Boston: Houghton Mifflin, [1981]. Inscribed & signed by Puck on the half title, dated 1987. The first book by then upstart Austrian chef Wolfgang Puck. Puck moved to Los Angeles in his twenties and became part owner and chef at Ma Maison, helping to popularize California nouvelle cuisine. He went on to open Spago, which catered to the celebrities of Hollywood, and even hosting an
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